1. Set a few coffee beans aside, then place the rest of the coffee beans into the rum and allow them to infuse for eight days. 2. Place the sugar in a small saucepan and add the 2 cups of water. Bring to a boil, and cook until you have a thin syrup. allow syrup to chill. 3. Add the syrup to the coffee mixture, and mix well. 4. Pour the liqueur off into small decorative bottles. 5. Add a few coffee beans to each bottle and allow the liquer to age 3 weeks or longer before seving in tiny cordial glasses as an after-dinner drink. ---------------------------------------------------------------------------
Nutrition
Ingredients
